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Lobster Bisque without tarragon

Found 10 recipes

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Lobster Bisque

1/2 lb lobster meat , cut into small chunks 2 tablespoons minced shallots 2 tablespoons chopped green onions 3 garlic cloves , crushed 1/4 cup white wine 2[...]

Source: food.com
Lobster Bisque

2 cooked lobsters (1 lb each with shell) 4 tablespoons unsalted butter 1 medium onion (Minced) 1 large carrot (Minced) 1 stalk celery (Minced) 1 teaspoon[...]

Source: food.com

Lobster Bisque

2 gallons water 2 live lobsters (1 to 1 1/4 pounds each) 6 tablespoons unsalted butter 1/3 cup cognac 1/2 cup shallot , chopped 3 tablespoons shallots ,[...]

Source: food.com
Lobster Bisque with White Wine and Cognac Recipe

6 lbs of cooked Lobster 2 large white Onions 1/2 bunch of finely diced celery 3Carrots diced 2 anchovy fillets 1-/1/2 cups dry white wine 2 tbs sea salt 2 tsp[...]

Source: cookeatshare.com
Lobster Bisque

1 1/2 pound lobster cleaned 5 tablespoons butter melted 1/4 cup carrots diced 1 each onion chopped 1/2 each bay leaf * 1 x thyme leaves * 2 each parsley[...]

Source: recipeland.com
Lobster Bisque

4 tablespoons butter 1 medium onion , chopped 1 teaspoon garlic , minced 1 medium carrot , chopped 1 bay leaf 3 sprigs fresh thyme or 1/2 teaspoon dried thyme[...]

Source: food.com
Lobster Bisque

3 (11 1/3 ounce) cans lobster meat (Must be frozen-the liquid produced when thawed is essential) 3/4 cup unsalted butter 3/4 cup all-purpose flour 1 1/2[...]

Source: food.com
Lobster Bisque

1 1/2 lbs lobsters , split live, tail and claws removed and cooked in lightly salted water 1/2 cup butter , melted 1/2 cup onion , diced 1/2 cup celery ,[...]

Source: food.com
Lobster Bisque With Garlic Croutons

1 lb butter 5 stalks celery , chopped 2 large shallots , finely chopped 1 large yellow onion , chopped 4 tablespoons tomato paste 5 -6 bay leaves 1 tablespoon[...]

Source: food.com
Lobster Bisque

2 lbs lobsters , Boiled 2 cups chicken broth , Cold 3 tablespoons butter 3 tablespoons flour 1 1/2 teaspoons salt 1 pinch cayenne 2 cups milk 1 cup cream[...]

Source: food.com

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